Baking without butter

Alan_Cross

No intolerances, just want low saturated fat baking.

Something high in omega 3 - which many oils aren't - would be a bonus...

peachyprice

You can substitute butter with sunflower oil gram for ml in any dough based recipes like spiced buns, hot x buns, chelsea buns etc.

peachyprice

I'm sure you could use rapeseed oil instead of sunflower for omega 3 and I guess walnut oil would work in a carrot cake or a walnut cake obviously.

FairyPrincessk

Hi,

I've got a cake recipe that uses oil. I use it for several things--it is technically a blueberry muffin recipe, but I'm forever messing about with it as it is quite versatile--I often do it as an apple cinnamon loaf cake and I've also doubled it and done it as cinnamon spice loaf without fruit. However, the recipe is by volume (the ingredients are measured by cups)--will this be ok? If so I will post it in a bit.

Here it is--

1 1/2 cups flour
3/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup oil of your choice
1 egg
1/3 cup milk (skimmed is fine!)
1 cup blueberries or other fruit--I sometimes use apples.

Bakes at 200 for 20-25 minutes (although my oven is an absolute beast so keep a careful watch on it the first few times as this may be off).

I often add in vanilla, cinnamon, nutmeg or all spice and double the amount, leave out fruit. I also sometimes top with a cinnamon streusal, or make a glaze to go on top.

tessasmum

I use Vitalite dairy free margerine for baking in place of butter or "normal" margerine and just stick to the recipe for whatever it is I want to make, and they always come out OK......

Good luck

ciderwithrosie_2

How about a tea loaf type thing? - as you soak the dried fruit to make it moist, no butter or oil is usually required, maybe a couple of eggs though.

ragz_2

Olive oil and coconut oil (solid at room temp) are both good fats, and can be used in baking.
Personally I would rather have a whole pack of butter than a spoonful of that awful hydrogenated vegetable fat in things like stork and other spreads. Vile stuff, nothing wrong with butter...

Low fat baking really annoys me, you cut out all that fat that is actually nutritious and still have LOADS of sugar which is a lot worse for you than the fat...

foxgloves

There's a farm in Lincolnshire that makes its own rapeseed oil. It's fab stuff for cooking. I've never used it for baking, but I know that you can, as they have an emailing list & will send out seasonal recipes, some of which are for baked things such as pastry. The oil is called 'Ownsworth's' & costs about £4-99 a bottle if it hasn't gone up in price with the bad weather last year. There may be recipes you can access on their website? Most big supermarkets stock rapeseed oil & farm shops generally do, too.

joedenise

BBC Food website has a good fat free sponge. It uses single cream or elmlea (which is dairy free, I think).

Denise

Dippypud

http://www.bhg.com/recipes/desserts/baking-basics/bake-with-butter-substitutes/ :cool: